Neven Maguire's Festive Roast Orange-Glazed Duck 

INGREDIENTS

• 1 Simply Better West Cork Irish Duck
• 2 Tsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 2 Oranges (zest strips & juice)
• 2 Tsp Simply Better Limited Edition Acacia Honey
• 2 Tsp Simply Better Italian Balsamic Vinegar
• 2 Tbsp Cointreau (or other orange liqueur)
• 2 Tsp Butter
• 200ml Simply Better Irish Made Free Range Chicken Stock
• 150ml Simply Better Dry White Wine
• 1 Tsp Cornflour mixed with 2 Tsp Water
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper
• Simply Better Creamy Cabbage & Leek Gratin & Steamed Baby Charlotte Potatoes, to serve

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Put the duck on a rack set over a roasting tin and using a small sharp knife slash the skin at intervals along the breasts. Season generously with salt and drizzle over a little olive oil. Cut one of the oranges into quarters and squeeze some of the juice into the cavity and the tin, then stuff the remaining pieces of orange into the cavity.
2. Pour 120ml of water into the tin and roast on the middle shelf for 50 minutes per kg plus 20 minutes extra until the duck is crispy and golden. To check, insert a skewer into the deepest part of the breast and thigh, if the duck is cooked the juices will run clear.
3. Meanwhile, put a small pan of water on to boil. Using a peeler, pare the rind from the remaining orange. Scrape any pith off with a small sharp knife and then cut into strips. Squeeze the juice from the second orange and add to the pan with the strips of orange rind. Stir in the honey and balsamic vinegar. Add the orange liqueur and 1 tsp. of the butter and allow to bubble down until reduced by half – it should look dark and syrupy.
4. Add the wine and stock to the pan and simmer for 2–3 minutes, whisk in the cornflour mixture and allow to thicken. Season to taste, then whisk in the remaining butter and pour into a warm gravy jug.
5. Once the duck is ready, wrap it loosely in foil to keep it warm and put on a carving board to rest.
6. To serve, remove the foil from the duck and brush with the rest of the sticky orange glaze.